Acadian Q'd Prawns

2 dozen colossal shrimppeeled and deveined, tail optional

2 sticks unsalted butterdivided 5 and 3 ounces or more if desired

1 bunch green onionssliced large, plus extra

1 tbsp worcestershire sauce

12 tsp Kitchen Bouquet

1 ½ tbsp Tortuga Rum LiqueurOr your desired heavy dark rum

1 tbsp Bayou Sam's Acadian Feuxor more if desired

½ cup dry white wine

½ cup Blackened Voodoo beer, room temperatureany good stout or porter

2 loaves French Bread, smashed, sliced thick or a recipe of grit cakes

2 tbsp parsleychopped

2 tbsp scallions,chopped

Melt the five ounces of butter in large skillet over medium to high heat, not to burn. Add Worcestershire and
seasonings, stir well. Add Kitchen Bouquet and rum liqueur, stirring well.

Add green onions. Sauté a couple minutes.

Add Worcestershire and seasonings, stir well.

Add Kitchen Bouquet and rum liqueur, stirring well.

Add shrimp to sauce and cook on medium high for 2 minutes.

Optional- remove shrimp from pan, then

Add remaining butter and white wine, bring to a hard simmer, simmer 2 minutes.

Add beer, simmer another minute and reduce if shrimp are removed.

If shrimp were removed, add back in simmering pan. Reduce heat and reheat shrimp.

Place skillet on trivet or pad on counter.
Top with chopped fresh parsley and scallions.

Rough slice French bread.

Best way to eat: Everyone around the skillet, sop the bread, get a bite of extra sliced fresh green onion then a shrimp.

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Acadian Q’d Prawns

"It's All About The Heat In This Explosive Culinary Cunnumdrum."